vegetarian

African Thai Stew Freezer Meal

I know this recipe sounds strange. The name alone is unusual. When I first discovered this combination of flavors in a Sandi Richard cookbook, I was skeptical too. But the tastes meld together into this beautiful autumn dish that soon won our whole family over. I’ve adapted the African Thai Stew recipe into a freezer meal that is just as flavourful.

This hearty stew has the most gorgeous fall colors. It is vegetarian, gluten-free, and dairy-free, making it a versatile meal for many types of diets.

Although this is a plant-based meal, you won’t miss the meat. It has glorious blends of interesting flavors. Yes, I just called food “glorious”! Once you taste it, you’ll understand why I’m raving.

And being able to make this as a freezer meal and then cook it in the Crock-Pot® or on the stovetop enables you to easily make a healthy meal even when you’re in a rush.

African Thai Stew Recipe:

1 onion, diced
1 large sweet potato, cubed
2 celery stalks, diced
1/2 green pepper, diced
2 tsp garlic, minced
3 cups vegetable broth
19 oz. can diced tomatoes
19 oz. can chickpeas
1 tsp. cumin
1 tsp. curry powder
2 tsp. fresh ginger
1 tsp. ground coriander
1 tsp. chili powder
1/2 tsp. pepper
1 Tbsp. lime juice

For cooking day:

3 Tbsp. peanut butter
1/4 cup dried cranberries
optional: cilantro

Assembly instructions:

Put all ingredients in a large resealable bag and squish them together.
Seal. Remove excess air. Lay flat and freeze.

Stovetop Cooking instructions:

Thaw.
Heat on the stovetop in a large pot for 25 minutes.
Stir in 3 Tbsp. peanut butter and if desired, 1⁄4 cup dried cranberries and cook for another few minutes.
Top with cilantro if desired.

Slow Cooker Cooking Instructions:

Thaw.
Cook in the Crock-Pot on low for 3-4 hours.
Stir in the peanut butter and if you want, the dried cranberries, stir and cook for another 10 minutes.
Top with cilantro if desired.

This recipe is included in our Vegetarian Freezer Meal Plan. The menu plans include tried and true recipes, prep lists, shopping lists, and printable labels.

African Thai Stew

Course: Main Course

Cuisine: African, Thai

Keyword: stew, vegetarian

Servings: 6

Calories: 384 kcal

Ingredients

1 onion diced
1 large sweet potato cubed
2 celery stalks diced
1/2 green pepper diced
2 tsp garlic minced
3 cups vegetable broth
19 oz. can diced tomatoes
19 oz. can chickpeas
1 tsp. cumin
1 tsp. curry powder
2 tsp. fresh ginger
1 tsp. ground coriander
1 tsp. chili powder
1/2 tsp. pepper
1 Tbsp. lime juice

For cooking day:

3 Tbsp. peanut butter
1/4 cup dried cranberries
optional: cilantro

Instructions

Assembly instructions:

Put all ingredients in a large resealable bag and squish them together.
Seal. Remove excess air. Lay flat and freeze.

Cooking instructions:

Thaw.
Heat on the stovetop in a large pot for 25 minutes or in the Crock-Pot on low for 4-5 hours.
Stir in 3 Tbsp. peanut butter and if desired, 1⁄4 cup dried cranberries and cook for another few minutes.
Top with cilantro if desired.

Check out these other plant-based freezer meals:

Vegetarian Taco Soup

Black Bean and Corn Enchiladas

Chickpea and Vegetable Curry

Vegetarian Taco Soup

By Sharla

This plant-based soup is packed full of flavor and so easy to make. Whether you are trying a plant-based diet or just wanting to save money by doing Meatless Mondays, you’ll appreciate this Vegetarian Taco Soup recipe.

Savor the Mexican-inspired flavors of tacos in this easy-to-make Vegetarian Taco Soup. Make it ahead as a freezer meal to pull out whenever you need a quick lunch or serve it with cornbread for a filling dinner.

This recipe uses a lot of pantry staples that you may already have on hand. It can be assembled in a matter of minutes which is why I like to double or triple the recipe and make many bags at once. That way, there is always some in the freezer.

Does taco soup freeze well?

This taco soup freezes beautifully before cooking or you can cook it first and then freeze to reheat. Either way, the flavors will remain the same. It can be stored in the freezer for 4-6 months.

If you’re planning to use the soup for lunches, it can be best to freeze it in smaller containers or medium-sized freezer bags so that you can take it out and reheat just what you need.

Vegetarian Taco Soup Recipe:

14 oz. can kidney beans, rinsed and drained
14 oz. can white kidney beans, rinsed and drained
28 oz. can diced tomatoes
12 oz. can kernel corn
1/2 onion, chopped
14 oz. can tomato sauce
4 oz. can diced chilies
2 Tbsp. taco seasoning
1 1/2 cups water

Assembly instructions:

Put all the ingredients in a large resealable bag. (If using smaller bags or containers, mix the ingredients in a giant bowl and divide evenly among bags or containers.)
Squish to combine. Remove excess air, seal, and freeze.

Cooking instructions:

Thaw.
Simmer soup in a large pot on the stovetop for 20 minutes or heat in the microwave.
Top with your choice of toppings.

Serving suggestion: Top with any combination of cilantro, diced avocado, tortilla chips, sour cream, and shredded cheese. This soup also pairs well with a side of cornbread.

Some of my kids prefer to eat this by scooping it up with tortilla chips (blue corn chips are a particular favorite!) rather than using a spoon. However you decide to eat it, it’s delicious!

This recipe is included in our Lunch Freezer Meal Plan. The menu plan includes recipes, prep lists, shopping lists, and printable labels.

Vegetarian Taco Soup

Course: Soup

Cuisine: Mexican

Keyword: soup, taco, vegetarian

Servings: 6

Calories: 209 kcal

Ingredients

14 oz. can kidney beans rinsed and drained
14 oz. can white kidney beans rinsed and drained
28 oz. can diced tomatoes
12 oz. can kernel corn
1/2 onion chopped
14 oz. can tomato sauce
4 oz. can diced chilies
2 Tbsp. taco seasoning
1 1/2 cups water

Instructions

Assembly instructions:

Put all the ingredients in a large resealable bag. Squish to combine. Remove excess air, seal, and freeze.
If using smaller bags or containers, mix the ingredients in a giant bowl and divide evenly among bags or containers.

Cooking instructions:

Thaw. Simmer on the stovetop for 20 minutes or heat in the microwave.

Recipe Notes

Serving suggestion: Top with any combination of cilantro, diced avocado, tortilla chips, sour cream, and shredded cheese. This soup also pairs well with a side of cornbread.

Check out some of our other make-ahead soups:

Hearty Sausage and Zucchini Soup

Beef Taco Soup

Spicy White Bean and Chicken Soup

Black Bean and Corn Enchiladas (freezer meal)

By Sharla

These vegetarian black bean and corn enchiladas can be made ahead and frozen. The flavors are intense in all the best ways. This hearty, family-friendly meal will be one you will make again and again. When I’m making freezer meals, I like to use healthy ingredients. When I see bright colors, then I feel like I’m feeding my family well in recipes like the Chickpea and Vegetable Curry, Cilantro Lime Chicken with Corn and Black Beans, or Asian Rice Bowl. The filling in this recipe is so colorful. I know right away when I see that this is a dish I can be proud to serve my kids.

These have Mexican flavors and just the right ratio of filling to wrap. If you’re an enchilada fan, you’re going to fall in love with being able to take these out of the freezer and cook them whenever the craving hits.

Personally, I like using corn tortillas for a more authentic experience, but if you hate the texture of corn tortillas as some people are known to, you can substitute flour tortillas for the corn ones. I make most of my freezer meals in resealable freezer bags to save on space, but this is one that really needs to be made in trays. It takes up more room, but it’s well worth it.

We also made a few of these in small containers for individual freezer meals. We used microwave-safe containers so that they could be heated that way. These are perfect for singles.

Black Bean and Corn Enchiladas Recipe:

Ingredients:

15 oz. can black beans, drained
15 oz. can kernel corn, drained
4 oz. green chilies
red pepper, diced
1 tsp. cumin
1 tsp. lime juice
salt and pepper to taste
2x 12 oz. cans of enchilada sauce
4 cups shredded Tex Mex cheese
24 corn tortillas
2x 9×13 baking trays (you can use glass or foil trays)
aluminum foil

Assembly instructions:

In a large mixing bowl, stir together the black beans, corn, green chilies, diced red pepper, lime juice, and seasoning.
Spoon some of the mixture into a corn tortilla. Wrap.
Place the tortilla seam side down in the baking tray. There will be 12 tortilla rolls in each tray when they are done.
Pour one can of enchilada sauce over top of the enchiladas in each tray.
Sprinkle 2 cups of cheese over each of the dishes.
Cover with two layers of foil. Freeze.

Note that this recipe makes two trays of enchiladas. You can either freeze both or serve one that night and freeze the other for another time. And of course, if you have a large family, you can serve both at once. If you would like to make just one tray, half the ingredients.

Cooking instructions:

Remove the tray from the freezer. Thaw.
Bake at 350° for 30 minutes.
Take out of the oven. Remove the foil. Bake for another few minutes until the cheese on top is melted.

You may also want to check out these Mexican inspired make-ahead meals:

Black Bean and Corn Enchiladas

Course: Lunch, Main Course, Snack

Cuisine: Mexican

Keyword: black bean, Enchiladas

Servings: 12

Calories: 398 kcal

Ingredients

15 oz. can black beans drained
15 oz. can kernel corn drained
4 oz. green chilies
red pepper diced
1 tsp. cumin
1 tsp. lime juice
salt and pepper to taste
2 12 oz. cans of enchilada sauce
4 cups shredded Tex Mex cheese
24 corn tortillas
2 9x13 baking trays you can use glass or foil trays
aluminum foil

Instructions

Assembly instructions:

In a large mixing bowl, stir together the black beans, corn, green chilies, diced red pepper, lime juice, and seasoning.
Spoon some of the mixture into a corn tortilla. Wrap.
Place the tortilla seam side down in the baking tray. There will be 12 tortilla rolls in each tray when they are done.
Pour one can of enchilada sauce over top of the enchiladas in each tray.
Sprinkle 2 cups of cheese over each of the dishes.
Cover with two layers of foil. Freeze.

Cooking instructions:

Remove the tray from the freezer. Thaw.
Bake at 350° for 30 minutes.
Take out of the oven. Remove the foil. Bake for another few minutes until the cheese on top is melted.

Recipe Notes

Note that this recipe makes two trays of enchiladas. If you would like to make just one tray, half the ingredients.

Make Ahead Mac and Cheese

By Sharla

Who doesn’t love a good mac and cheese?! It’s the ultimate comfort food. But sometimes after a hard day when the craving hits, I don’t have it in me to actually cook. That’s what’s so awesome about this Make-Ahead Mac and Cheese! It’s ready to go whenever you need it.

I suggest making several of these recipes at once. That way, it’s the same amount of work, but you’ll have several in the freezer ready for whenever that mac and cheese craving hits. All of my kids love macaroni and cheese which is another reason that I like having some of these in the freezer ready to go.

Around here, we eat mac and cheese as a meal (with loads of hot sauce!), but you can also serve this as a side dish.

Make-Ahead Mac and Cheese Recipe:

8 oz. cheddar cheese, shredded
8 oz. Monterey Jack cheese, shredded
1 1/2 cups macaroni noodles, cooked
5 Tbsp. butter
3 Tbsp. flour
2 cups milk
1 tsp. salt
1 tsp. pepper

Assembly instructions:

In a large skillet, melt 3 Tbsp. butter.
Add the flour and stir over medium heat until the mixture is lightly browned.
Pour in the milk and whisk.
Add the salt and pepper and cook over medium heat until the sauce thickens and starts to bubble.
Slowly stir in both types of cheese (saving a little bit of the cheese to sprinkle on top later) and the last 2 Tablespoons of butter, then whisk until smooth and melted.
Add the noodles once the cheeses have melted and mixed well.
Pour into a foil baking dish or a large resealable freezer bag. Sprinkle the remaining cheese on top. If using a foil dish, top with two layers of aluminum foil. If using a freezer bag, remove excess air and seal.
Freeze.

Cooking instructions:

Take tray or bag out of the freezer. Thaw.
Preheat oven to 350°.
Bake in an oven-safe baking dish for 20 minutes or until golden brown.
Serve and enjoy!

Check out some of our other make-ahead pasta dishes:

Chicken and Broccoli Alfredo Bake

Irresistible Chicken Pasta Bake

Instant Pot Pizza Casserole

Make Ahead Mac and Cheese Recipe

Course: Main Course, Side Dish

Cuisine: American

Keyword: mac and cheese, macaroni and cheese

Servings: 4

Calories: 767 kcal

Ingredients

8 oz. cheddar cheese shredded
8 oz. Monterey Jack cheese shredded
1 1/2 cups macaroni noodles cooked
5 Tbsp. butter
3 Tbsp. flour
2 cups milk
1 tsp. salt
1 tsp. pepper

Instructions

Assembly instructions:

In a large skillet, melt 3 Tbsp. butter.
Add the flour and stir over medium heat until the mixture is lightly browned.
Pour in the milk and whisk.
Add the salt and pepper and cook over medium heat until the sauce thickens and starts to bubble.
Slowly stir in both types of cheese (saving a little bit of the cheese to sprinkle on top later) and the last 2 Tablespoons of butter, then whisk until smooth and melted.
Add the noodles once the cheeses have melted and mixed well.
Pour into a foil baking dish or a large resealable freezer bag. Sprinkle the remaining cheese on top. If using a foil dish, top with two layers of aluminum foil. If using a freezer bag, remove excess air and seal.
Freeze.

Cooking instructions:

Take tray or bag out of the freezer. Thaw.
Preheat oven to 350°.
Bake in an oven safe baking dish for 20 minutes or until golden brown.
Serve and enjoy!

Asian Rice Bowl Freezer Meal

By Sharla

Lunch doesn’t get more satisfying than an Asian Rice Bowl! This one is even better because it can be made ahead. Then it’s so quick to have it on your plate. This is so fast to make both when putting together the freezer meal and when cooking it that it just makes sense to make several at once time.

Asian Rice Bowl:

1 cup snap peas
2 carrots, peeled and sliced
2 Tbsp. green onions, sliced
4 oz. sliced water chestnuts*
1 tsp. ginger, minced
4 cloves garlic, minced
1/4 cup rice vinegar
1/4 cup soy sauce (use gluten-free if desired)
1 Tbsp. sesame oil
2 Tbsp. honey, melted
1 tsp. Sriracha sauce
optional: can of baby corn, drained

*Cans of water chestnuts are 8 oz. which is a great excuse to double this recipe and make two bags in the same amount of time it would take you to make one!

Assembly instructions:

Add all the ingredients to a large resealable freezer bag. Take out any excess air, seal, and freeze.

Cooking instructions:

Thaw. Stir fry over medium-high heat in a large skillet for 5-7 minutes.
Serve over rice.

If you like things spicy, you can add some extra Sriracha sauce when serving.

Asian Rice Bowl

Course: Main Course

Cuisine: Asian

Keyword: rice, vegetarian

Servings: 4

Calories: 129 kcal

Ingredients

1 cup snap peas
2 carrots peeled and sliced
2 Tbsp. green onions sliced
4 oz. sliced water chestnuts*
1 tsp. ginger minced
4 cloves garlic minced
1/4 cup rice vinegar
1/4 cup soy sauce use gluten free if desired
1 Tbsp. sesame oil
2 Tbsp. honey melted
1 tsp. Sriracha sauce
optional: can of baby corn drained

Instructions

Assembly instructions:

Add all the ingredients to a large resealable freezer bag. Remove the excess air, seal, and freeze.

Cooking instructions:

Thaw. Stir fry in a large skillet for 5-7 minutes.
Serve over rice.

Recipe Notes

*Cans of water chestnuts are 8 oz. which is a great excuse to double this recipe and make two bags in the same amount of time it would take you to make one!

Check out some of our other easy freezer meals:

Chicken in Mango Cream Sauce over Pasta

Chickpea and Vegetable Curry Shrimp Stir Fry Pack for the Freezer